Currant syrup

1 bottle

Ingredients

Quantity Ingredient
3 pounds Currants; white or red
1 pounds Raspberries
1 pounds Cherries, sour
Sugar; see below

Directions

"This syrup can be refrigerated for about a month, but must be used within two weeks after a bottle is opened." Add several tbsps to glass and fill with cold water or sparkling water and ice.

Mash the fruits together and let them stand in a warm place for a day.

Strain the juice into a nonreactive pan, and add 4 cups (1 lite) of sugar to each 2½ cups (625 ml) of liquid; place over low heat or inside a pan partly filled with simmering water and stir to dissolve the sugar. Cool the syrup, then skim it, pour it into bottles and cork them tightly.

MAKES: about 7 cups, 1 ¾ litres SOURCE: _The Book of One Hundred Beverages_ by William Bernhardt

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